Makes 12
I don’t know about you but we are huge fans of the Great British Bake Off. We just can’t get enough. A few years ago, my mum bought me the Great British Bake Off Cookbook and last year she got me the calendar, with a new recipe for every month. It’s taken me until now to finally get my Bake Off on but these muffins were totally worth waiting for. If a muffin and a crumble had a cake baby this would be it. Soft, rich muffins topped with appley crumbly goodness. Go on! Be the Star Baker in your own kitchen – everyone will be a-loving these muffins! And because no one should be missing out on a muffin of this much awesome, I’ve included the Thermomix and traditional instructions. You’re welcome!
Ingredients
FOR THE TOPPING
50g rolled oats
50g caster sugar
50g plain flour
50g butter, at room temperature
FOR THE BASE
250g plain flour
25g rolled oats
2 teaspoons baking powder
175g caster sugar
1/2 teaspoon cinnamon
150g melted butter, melted and cooled
2 eggs
100ml milk, at room temperature
1 large apple, chopped into 1cm pieces (or 3 seconds on speed 5 in the Thermomix)
How to – Traditional
- Preheat oven to 180C /160C fan-forced. Grease or line a 12-cup muffin tray.
- Make the crumble topping first. Put the oats, sugar and flour into a mixing bowl and combine with your hand. Cut the butter into small pieces and rub in into the dry ingredients with your fingertips until it resembles coarse breadcrumbs. Gently squeeze the mixture together until it forms pea-like clumps. Set aside.
- For the base, mix the flour, oats, sugar, baking powder and cinnamon in a large bowl and mix well with a wooden spoon.
- In a separate bowl, mix the eggs and milk with a fork until just combined. Add the butter to the liquid mixture.
- Mix the dry and wet ingredients together, stirring gently. Remember that when it comes to muffin batter, the lumpier the better!
- Use an ice cream scoop to spoon the mixture into the prepared muffin cases. Top each one with an equal amount of apple and lightly press the apple pieces into the mixture, making sure that you can still see them.
- Cover the muffins with the crumble topping, dividing it equally between all the muffins, gently pressing the crumble down on each.
- Bake for 30-35 minutes until golden. They should feel just firm when pressed in the centre.
- Allow to cool in tin for 5 minutes and then transfer to a wire rack.
- Eat warm or if you can wait long enough for them to cool down, enjoy at room temperature.
How to – Thermomix
- Preheat oven to 180C /160C fan-forced. Grease or line a 12-cup muffin tray.
- Make the crumble topping first. Put the oats, sugar and flour into TM bowl and mix for 5 seconds on speed 4. Cut the butter into small pieces, add to TM bowl and mix for 5 seconds on speed 6. Transfer mixture to a bowl and gently squeeze the mixture together until it forms pea-like clumps. Set aside.
- For the base, mix the flour, oats, sugar, baking powder and cinnamon in TM bowl for 5 seconds on speed 4. Set aside.
- Add eggs and milk to TM bowl and mix for 5 seconds on speed 4.
- Add the butter and the dry ingredients into TM bowl. Mix for 5 seconds on speed 4, using the spatula to mix. Don’t over mix! Remember a lumpy mixture makes the best muffins!
- Use an ice cream scoop to spoon the mixture into the prepared muffin cases. Top each one with an equal amount of apple and lightly press the apple pieces into the mixture, making sure that you can still see them.
- Cover the muffins with the crumble topping, dividing it equally between all the muffins, gently pressing the crumble down on each.
- Bake for 30-35 minutes until golden. They should feel just firm when pressed in the centre.
- Allow to cool in tin for 5 minutes and then transfer to a wire rack.
- Eat warm or if you can wait long enough for them to cool down, enjoy at room temperature.
Other info
Prep Time: 5 – 10 minutes Cooking time: 30-35 minutes
